Seafood Combination Recipe

Clean and pat dry

Rinse shrimp (if shell-on, peel and devein), scallops, calamari and mussels under cold water. Remove any beards from mussels and discard any that remain open after a firm tap. Pat all seafood dry with paper towels and set on a tray in the refrigerator while you prepare the marinade.

If using frozen seafood, thaw fully in the refrigerator overnight or under cold running water, then pat dry. Keeping seafood dry ensures better sear and prevents steaming.

Make marinade

In a large bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, dried oregano, red pepper flakes, kosher salt and black pepper. Whisk until emulsified.

Marinate seafood

Add the shrimp, scallops, calamari and mussels to the marinade and toss gently to coat evenly. Cover and refrigerate for 15–20 minutes (do not marinate longer than 30 minutes, as citrus will begin to 'cook' the seafood).

Sear shrimp and scallops

Heat a large, heavy skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter foam subsides and oil is shimmering, add shrimp and scallops in a single layer without crowding. Sear 1.5–2 minutes per side until shrimp are opaque with pink edges and scallops are golden-brown on each side. Remove to a warm plate and tent loosely with foil.

Quickly cook calamari

In the same skillet, add another 1 tbs olive oil if needed. Add calamari rings and cook 45–60 seconds per side until just opaque and slightly firm. Overcooking makes calamari rubbery. Remove and keep warm with the other seafood.

Steam mussels

Wipe the skillet clean if necessary. Add the dry white wine and chicken/seafood stock and bring to a simmer over medium-high heat. Add the mussels and cover with a tight-fitting lid. Steam for 4–6 minutes until mussels open. Discard any mussels that remain closed.

Once mussels are open, remove lid and reduce heat to medium. Stir in remaining 1 tbs butter and any leftover marinade (pour through a small sieve if you prefer to remove large garlic bits). Return shrimp, scallops and calamari to the pan to warm through for 30–60 seconds, spooning sauce over them to coat. Do not cook longer to avoid toughness.

Taste the sauce and adjust seasoning with additional salt, pepper or a squeeze of lemon juice if needed. Stir in chopped basil leaves if using.

Transfer the seafood combination and sauce to a shallow serving bowl. Garnish with remaining chopped parsley and lemon wedges. Serve immediately with crusty bread to soak up the sauce or over cooked pasta for a main-course portion.

Estimated plating: divide between 4 servings, ensuring each portion gets an assortment of shrimp, scallops, calamari and mussels, plus plenty of sauce.